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Dry out your loaf in the fridge for about two days so it can handle a 24h soak without falling apart.
Slice it into thick pieces-roughly 100g each.
Warm up the milk just enough to dissolve the sugar. Then mix in the remaining batter ingredients-this will also help cool it down faster.
Once the mixture reaches room temp, soak your slices in a container where they're covered halfway. After 12h, flip them to let gravity do its thing. (Or just double the batter and fully submerge them if you're feeling lazy haha.)
To caramelize: sprinkle a generous amount of sugar on each torrija and sear them in a buttered pan over medium heat. Give each side about 5 minutes.
Enjoy them right away-or let them cool down and keep in the fridge for maximum one day. Reheat in the oven or air fryer.